You can crisscross the country following a delicious trail of smoked, spiced meat — or this summer you can get behind the grill and bring the road trip to your own backyard. To help, we've reached out to some of America's leading barbecue experts for their favorite regional recipes and tried-and-true tips. All that's left for you to do is start those fires!
– Sarah Karnasiewicz

"The dry-rub ribs that Memphis has become known for really evolved by chance," explains Ray. According to local lore, they were first introduced in 1948 at a restaurant called the Rendezvous, which remains a Memphis culinary landmark to this day. More About Memphis BBQ

"In Texas, the old-timers season with only salt, pepper and just enough cayenne to turn the rub a gentle pink," says Elizabeth. "That's the great thing about Texas barbecue: It's all about the meat, just dressed simply and kissed with smoke from indigenous wood like post oak."
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"Summer is prime striped bass fishing season in New England," explain Chris and Andy. "So, each year when Chef Chris Schlesinger, our friend and fellow barbecue fanatic, throws a big Fourth of July party, a freshly caught 30-50 pound striper is usually one of the centerpieces."
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